Rice Free Classic Brioche

Total time11 hr 15 min

Prep time40 min

Cook time35 min

4.5

(18)

Few breads are as luxurious as a properly made brioche, with its deep mahogany crust, feathery crumb, and that unmistakable richness that comes from a full cup of real butter worked slowly into the dough. This is a naturally rice-free bake — every ingredient here is straightforward pantry staple territory, so there's no need to scrutinize labels for hidden rice flour or starch fillers that sometimes sneak into commercial bread blends. The technique does the heavy lifting: a long overnight cold ferment firms the butter, deepens the flavor, and makes the dough far easier to handle than a same-day approach. Shaping the dough into eight individual balls and nestling them into a loaf pan gives you that gorgeous pull-apart top that makes brioche so satisfying to serve. The egg wash bakes to a glossy, burnished finish that looks genuinely impressive for something made entirely at home. Patience is the real secret ingredient — letting the loaf cool before slicing allows the crumb to set properly, so every slice holds together in that soft, pillowy way brioche is famous for.

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Ingredients

10 servings

For the dough

¼ cup whole milk, warmed to 110°f (43°c)
2 ¼ tsp active dry yeast (1 standard packet)
2 tbsp granulated sugar, divided
3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
4 large eggs, at room temperature
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces, softened to room temperature

For the egg wash

1 large egg
1 tbsp whole milk

Instructions

1
Combine the warm milk, yeast, and 1 tbsp of the sugar in the bowl of a stand mixer. Stir briefly and let stand for 5–10 minutes, until foamy and fragrant.
2
Add the flour, salt, remaining 1 tbsp sugar, and the 4 room-temperature eggs to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes, then increase to medium speed and knead for 8–10 minutes, until the dough is smooth, pulls cleanly away from the sides of the bowl, and passes the windowpane test — a small piece stretched between your fingers should stretch thin enough to see light through without tearing.

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